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Old 11-03-2019, 10:55 PM
Eva Luna is offline
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What do other cultures do with green tomatoes?


Made some fried green tomatoes tonight, and a round of green tomato/bacon pasta sauce last week, but still have several pounds of fresh green tomatoes left to use up (plus another few pounds in the freezer left from last year - it was a bumper year). Fried green tomatoes are tasty, but I don't want to eat them all the time.

Any tomato-growing culture should have recipes for green tomatoes, right? Bring 'em on!
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Old 11-03-2019, 11:21 PM
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I recently tried a (commercially produced) pickled green tomato wedge, with a touch of jalapeño in the mix. Wasn't really my thing, but apart from the occasional fried green, I prefer my tomatoes in ketchup or salsa.
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Old 11-03-2019, 11:41 PM
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...I honestly thought that green tomatoes were just something invented for that movie But googling "green tomatoes nz" shows that green tomatoes are used mainly down-under almost exclusively in relishes, chutneys, pickles and jams.
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Old 11-04-2019, 12:11 AM
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In Spain we wait for them to become red tomatoes, or entreverados (particolored, very good for a salad)... or are they a variety that never does? Are they good in a salad? Sorry, I hear "tomato" and think "wedges of, with tuna and a dash of salt and oil and maybe hard-boiled egg".
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Old 11-04-2019, 02:47 AM
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Cape Malay cooking uses them in atchar (pickle) and chutney.
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Old 11-04-2019, 04:42 AM
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What’s the deal with picking and consuming tomatoes before they’re ripe?
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Old 11-04-2019, 04:52 AM
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What’s the deal with picking and consuming tomatoes before they’re ripe?
Different flavour and texture.
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Old 11-04-2019, 05:09 AM
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Also, a way to use up tomatoes that don't ripen before frost sets in.
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Old 11-04-2019, 05:15 AM
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Not helpful for using up huge quantities; but I have a recipe which I consider superb, from Guatemala, for spicy chicken stew which is pronouncedly green in colour. It features an assortment of vegetable / herb ingredients which are green; including, for a quantity to serve four people, two to three green tomatoes.

Last edited by Sangahyando; 11-04-2019 at 05:17 AM. Reason: punctuation
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Old 11-04-2019, 07:40 AM
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My relatives make lots of piccalilli with their green tomatoes. It's delicious, so if you don't mind canning, you could look for New England piccalilli recipes.
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Old 11-04-2019, 08:30 AM
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Also, a way to use up tomatoes that don't ripen before frost sets in.
Yep, last year I think we had 40 lbs. of them! Too many for 2 people to wait to ripen before they went bad. We chucked a bunch of them in the freezer, and some are still there.
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Old 11-04-2019, 08:31 AM
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Originally Posted by Sangahyando View Post
Not helpful for using up huge quantities; but I have a recipe which I consider superb, from Guatemala, for spicy chicken stew which is pronouncedly green in colour. It features an assortment of vegetable / herb ingredients which are green; including, for a quantity to serve four people, two to three green tomatoes.
Ooh, please share the recipe! (Or let me know what it's called so I can Google it - Spanish is fine).
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Old 11-04-2019, 08:32 AM
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In Spain we wait for them to become red tomatoes, or entreverados (particolored, very good for a salad)... or are they a variety that never does? Are they good in a salad? Sorry, I hear "tomato" and think "wedges of, with tuna and a dash of salt and oil and maybe hard-boiled egg".
We just have too many to use up that way - they will start to spoil before they ripen. (Also, we're not big salad eaters.)
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Old 11-04-2019, 09:02 AM
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I made these Pickled Green Bourbon Tomatoes a year or so ago. Very good I think. Says they keep a week or two in the refrigerator, but mine are still good after more than a year.

No canner needed.
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Old 11-04-2019, 09:27 AM
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Pickle and can ‘em is what we’ve always done. They sell them in quantity at the Polish supermarket a couple times a year.
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Old 11-04-2019, 09:33 AM
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I’ve also made this hot dog relish a few times and it’s fantastic.
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Old 11-04-2019, 09:44 AM
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India has a zillion cuisines, so it has a zillion versions of green tomato chutney and green tomato pickle.

A green tomato chutney recipe, made in Andhra Pradesh style: https://www.indianhealthyrecipes.com...omato-pachadi/

A Konkani green tomato pickle recipe: http://www.aayisrecipes.com/pickles-...tomato-pickle/
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Old 11-04-2019, 07:09 PM
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or are they a variety that never does?
No... just tomatoes picked before they taste good.
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Old 11-04-2019, 07:19 PM
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Ripe tomatoes are what God serves at the banquets in Heaven, but yes, unfortunately, there are always a bunch at the end of the season that won't get a chance to reach that level of perfection. You can let them ripen after picking them green, but at that point, they're little better than the tomato-shaped objects you can get at the grocery store.

My family makes them into relish. And while our green tomato relish isn't as good as real, fresh, ripe tomatoes, it's still very good. It can be used on a hot dog, of course, but it's also very good in a grilled cheese sandwich, and I've also had good results from tossing a tablespoon or so into a pot of spaghetti sauce.
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Old 11-05-2019, 04:40 AM
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Originally Posted by Eva Luna View Post
Ooh, please share the recipe! (Or let me know what it's called so I can Google it - Spanish is fine).
"Jocon -- Guatemalan Herbal Chicken"

From a British cookery book: thus, in British terms.


A 4-pound (weight) chicken

4 tablespoons corn oil

2 - 4 garlic cloves, chopped

6 - 8 spring onions (scallions), bulbs and leaves, chopped

4 - 6 leaves spinach, chopped

Half a bulb of fennel, chopped

2 sticks celery, chopped

1 green bell pepper, finely chopped

2 - 3 green tomatoes, finely chopped

2 tablespoons chopped fresh coriander (cilantro)

2 - 4 fresh green cayenne chillies

salt


SPICES -- roasted and ground:

8 green cardamom pods

1 teaspoon coriander seeds (in America, are these called "cilantro seeds" -- or coriander?)

1 teaspoon seeds from any chillies


GARNISH

whole fresh coriander (cilantro) leaves

whole chives

chilli powder


Quarter the chicken, skin and clean it. Put it, and its liver, neck and giblets, into a large casserole dish. Add 1 pint boiling water and place in an oven preheated to 375 degrees F / 190 degrees C / gas mark 5.

During this stage, heat the oil in the frying pan. Stir-fry the spices for 30 seconds. Add the garlic and stir-fry for a further 30 seconds, then add the spring onions (scallions) and stir-fry for about 10 minutes.

As soon as this mixture is ready, pulse it in a blender or food processor along with the other ingredients, using enough water to achieve a runny paste.

Stir-fry this paste for about 5 minutes. Then, when the casserole has cooked for about 20 minutes, add the paste to the casserole.

Return the casserole to the oven for a further 30 minutes, inspecting it about halfway through the cooking time and adding a little water if needed. Add salt to taste.

Serve the chicken on the bone, garnished with the whole fresh coriander (cilantro) leaves and chives and a sprinkling of chilli powder.
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Old 11-05-2019, 02:02 PM
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My mom would always wrap a bunch of them (individually) in newspaper, and put them in a cardboard box in a dark, but not too cold closet. They'd be something resembling ripe tomatoes by Thanksgiving.

Last edited by AllShookDown; 11-05-2019 at 02:03 PM.
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Old 11-06-2019, 09:35 AM
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Looks like the Deep South might qualify as other culture

Random links, not my recipes

Green Tomato Chow-Chow

Green Tomato Relish

Stuffed Green Tomatoes

Pickled Green Tomatoes
  #23  
Old 11-06-2019, 10:20 AM
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Quote:
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No... just tomatoes picked before they taste good.
Nah, just sometimes some tomatoes refuse to ripen, and will rot before they do so.

I will typically make green tomato chutney. Nice with cheese.
  #24  
Old 11-06-2019, 11:21 AM
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I don't see why they don't just use them to make ketchup.
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